Diwali Treats At Hirsch’s And Elba’s Uplift And Care Activation.

Hirsch’s Springfield Park branch was the venue recently for a morning of sweet enlightenment with Diwali treats!  Well-known award winning chef Simmi Ramnarian popped in to the branch to demonstrate how to make delectable Diwali treats. Together with Elba’s KZN roving ambassador, Ramola Makan, we were in for a treat. On the menu were the all time favourites; Burfee, Masala Puri and butter biscuits. We had a bustling crowd of around 40 people who were all interested and engaged. Furthermore, they interacted with Simmi and Ramola throughout the demonstration about both the Elba Appliance range and the recipes showcased.

Hirsch’s And Elba Uplift And Care

This was the first of our “Hirsch’s and Elba uplift and care” activation, and it was a fantastic start to the programme. This programme will assist many individuals by showcasing their talents through live demonstrations. Giving them the opportunity to venture out in becoming successful entrepreneurs. These interactive demonstrations also give audiences an opportunity to win some amazing prizes and sample whatever is being showcased. This event was true in the spirit of Diwali as it shined a light on the importance of consumer awareness and uplifting our communities that support us. Every success story starts somewhere.

Tips And Tricks To Fool-Proof Diwali Treats.

Here are some tips for your Diwali treats from Simmi and Ramola:

  • “Learn to sift all your dry ingredients every time for flop proof baking.”
  • “Burfee is the perfect last minute dish to make when you have guests arriving unannounced , not even 20 minutes from start to finish and always a crowd pleaser!”


Oven Temperature: 170 Degrees Celsius

Baking Time: 10 minutes.


250g Softened butter.

3/4 Cup icing sugar

45ml Oil.

10ml Vanilla essence

3 cups Cake flour


  1. In a mixing bowl add butter and beat.
  2. Add icing sugar and incorporate into butter.
  3. Pour oil and vanilla essence.
  4. Sift in cake flour a cup at a time and incorporate to make a soft pliable dough.
  5. Roll out on a lightly floured surface and cut into shapes or use a cookie cutter.
  6. Place on a lightly greased baking  sheet and bake at 170 degrees celsius for 10 minutes or a light buff colour.
  7. Allow to cool before decorating.
  8. Store in an airtight container.


A light flaky biscuit


2 cups sifted Cake flour.

2.5 ml baking powder

Salt to taste.

5ml Tumeric.

5ml Black pepper.

30 ml Softened butter

Sesame/poppy seeds/crushed chili.

+/- 250 ml cool water to form a soft dough

Oil for deep frying.


  1. Sift all dry ingredients together.
  2. Add butter and crumble
  3. Add water and make a soft dough.
  4. Let dough rest for 10 – 20 minutes.
  5. Roll out dough on a lightly floured board to 2 cm thickness
  6. Cut with a small round cutter.
  7. In a large heavy base pan heat oil for deep frying on a  medium heat.
  8. Fry enough puris on a medium heat until they are crispy
  9. Remove from oil onto roller towel.
  10. Allow to cool.
  11. Serve with a variety of condiments



A delightful all-time favourite


400ml Fresh cream.

400ml  Sifted icing sugar

400g  Klim..

10ml Elachi powder.

Rose essence.

Slivered coloured almonds to decorate


  1. Bring cream to a gentle boil in a thick-based saucepan.
  2. Add 2 drops of Rose essence.
  3. Stir in icing sugar.
  4. Stir in elachi and klim..
  5. Combine well and cook until well combined on a gentle heat.
  6. Shape into desired shapes
  7. Decorate with almonds
  8. Allow to cool.

Best kept refrigerated.

View more recipes here!